One of those chefs, Sean Brock, recently had a restaurant ranked in the top 3 of the country by Bon Appetit. It’s no surprise his restaurants receive such accolades, considering the star chef running them has been given the James Beard award for “Best Chef Southeast”, winner of Food Network “Next Great Chef” and competed on “Iron Chef America.” Chef Brock has been in this business for a long time now and has built a reputation of not only preparing the most mind-blowing dishes but of leading the movement of heritage foods preservation and refining the farm to table efforts now sweeping the country.

I was in Charleston recently with my partner in crime, Evelyn, and paid a visit to Mr. Brock’s establishment, Husk. It was an early Sunday brunch on our next to the last day in the city. More importantly it was (gasp) our first time in. We moved quickly after scanning the menu and did what any two proper Southern girls would do…we ordered one of everything.

Okay, maybe not one of everything, but more than enough. Our waiter suggested her favorites and we picked some other irresistible dishes. The first course included three appetizers (we weren’t messing around). We had the trend-setting Fried Chicken Skins, Pimento Cheese crostini, and the Kenutckyaki glazed pig ear wrapped in lettuce and served with orange marinated cabbage slaw with toasted peanuts and cilantro. Yep. You heard nothing after glazed pig ears, did you? I was a little skeptical about them myself, but the older I get the more open I am to trying new things. (Not ready for the lamb “fries” just yet, though). All of the first courses were equally divine but my favorite was the Pimento cheese crostinis.

Our next course was the classic low-country dish–shrimp and grits, offering a less than predictable and delicious version that was a lovely surprise with every bite . It was a marriage of creamy charred scallion grits and sweet corn, peas, and bacon in a bowl with plump red shrimp thrown in there, all topped with a poached egg.

Incredible.

When we decided it was time to leave Husk–they weren’t going to bring us any more food–we paid our bill and left by the way of the wall-sized blackboard in the foyer listing all local sources for their foods. Quite impressive, as were the shelves of canned vegetables stacked neatly in front of the open kitchen.

I was so pleased to finally eat at Husk. We loved the whole experience and can’t wait to see what the Chef whips up for the wine and food festival in a few weeks!